A repost from my other blog.
I had a yummy-looking picture but it was somehow deleted from my camera before I could download it onto my computer, so you will have to use your vivid imagination for this one.
Chuck roasts were on sale for $1.88 per pound this past week, which is unheard of these days around here, so I bought three of them. I've been making this recipe since my girls were small and it's a favorite. I almost always have all the ingredients (except the meat) on-hand so I rarely have to plan this meal.
Pot Roast Milano
2 tablespoons oil
3 to 4-lb pot roast
1 teaspoon salt
1/2 teaspoon celery salt, if desired
1/2 teaspoon basil leaves or Italian seasoning
1/4 teaspoon pepper
1 large onion, sliced
1 garlic clove, minced
1 cup Burgundy or dry red wine (I used beef broth)
8-oz. can (1 cup) tomato sauce
2 tablespoons flour
1/2 cup water
In large skillet or Dutch oven, brown meat in hot oil. Combine salt, celery seed, basil, pepper, onion, garlic, wine (or broth) and tomato sauce; add to meat. Simmer covered 2 1/2 to 3 hours or until tender. Remove meat to platter. Combine flour and water; stir into liquid in pan. Heat until mixture boils and thickens, stirring constantly. If necessary, thin with additional water. Spoon sauce over pot roast. Serve with spaghetti, buttered noodles, or mashed potatoes. Makes 6 to 8 servings.